Author: Robert Andrews

Pumpkin Cheesecake

Ingredients

Ready made graham cracker crust, or see GRAHAM CRUST recipe

PIE BODY
10 OZ package of cream cheese
1 CU canned pumpkin
4 eggs
1/2 CU sugar
1 TBL brandy
1/4 tsp each of ground cinnamon, nutmeg and ginger
1/2 CU brown sugar

PIE TOPPING
1/2 CU sour cream
2 TBL powdered sugar
1/2 tsp brandy

Instructions

1. Soften (don’t melt) cream cheese in microwave
2. Combine with all Pie Body ingredients and mix well
3. Pour into 9 inch graham cracker crust
4. Mix pie topping ingredients and gently pour (float) over bottom filling
5. Bake @ 425 degrees for 15 minutes
6. Lower heat to 300 degrees and bake for 25 minutes more

 

Puerto Rican Pot

This is actually what they call it in Puerto Rico!

Ingredients

1 can Kidney beans
2 cups brown rice
1 onion (chopped)
1 large pork chop (cut into pieces)

Instructions

1. Saute onion in 1 TBL olive oil until they start to carmelize.
2. Add pork and stir until browned
3. Remove pork and onion and set aside
4. Put 2 CU water into saute pan and bring to a near boil
5. Add brown rice and stir for several minutes.
6. Lower heat to as low as possible and cover pan
7. After ten minutes add undrained Kidney beans and mix into rice.
8. When mixed, add pork and onion mixture
9. Let simmer another 5 minutes
10. Portion into four servings.

 

Provencal Sauce

Ingredients

1 TBLSP olive oil
1/2 CU diced onions
1 TBLSP minced garlic
1/4 CU burgundy wine
1 CU chopped tomatoes
1 CU peeled and diced eggplant
1/4 CU chopped black olives
1 TBLSP capers
2 TBLSP chopped basil
1 tsp chopped oregano
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper

Instructions

1. In a large sauté pan, heat olive oil over medium. Add onions and garlic and sauté until onions are translucent, about 1 minute. Add wine, tomatoes and eggplant and cook until wine is almost evaporated.
2. Add olives and capers and cook over medium heat until eggplant is soft, stirring occasionally to prevent sticking. Mixture will become thicker, about 5 minutes. Turn off heat and add herbs and salt and pepper to taste.
3. Serve 1/2 CU with 1 CU pasta.

 

Proper Cobbler

cobblerBEFORE WE BEGIN

  • Use fruit at the peak of ripeness
  • Peel and slice fruit
  • Measure out ingredients and set aside

INGREDIENTS

  • 1/2 cup golden raisins
  • 4 TBL Butter
    .
  • 3 1/2 pounds Gala apples (7 to 8)
    Alternately, use Nectarines, Peaches or Plums
  • 1/2 stick unsalted butter
    .
  • 3/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tsp corn starch
  • 1 TBL cinnamon
  • 1/2 tsp salt
    .
  • 1/4 C heavy cream
  • 1/2 C whole milk
  • 1 egg
  • Juice and zest from two lemons
  • .
  • 2 TBL Turbinado sugar for garnish

STEP BY STEP

  1. Preheat oven to 475º
  2. Simmer raisins and butter in a small saucepan over medium heat for about 4 minutes.
  3. Remove from heat and set aside to macerate, covered, 30 minutes.
  4. While raisins macerate, peel and core apples, then cut into 1-inch pieces or thin slices
  5. Toss apples with lemon juice.
  6. Spread softened butter in cast iron skillet and sprinkle granulated sugar evenly over it. Put excess into your mixing bowl
  7. Cook apples over medium-high heat, without stirring, until juices are deep golden and bubbling, 18 to 23 minutes (don’t worry if juices color unevenly).
  8. Combine apples and raisins and butter (skillet will be full).
    SEE BELOW FOR AN ALTERNATE BISQUICK CRUST
  9. Stir together flour, sugar, cinnamon, corn starch, baking powder, and salt
  10. Add cream, egg, milk, and lemon – stir just until a dough forms.
  11. Gather dough into a ball and transfer to a lightly floured surface.
  12. Gently knead 6 times, then pat dough into an 8-inch round.
  13. Cut out as many rounds as possible with lightly floured cutter.
  14. Gather scraps and pat out, then cut out more rounds. (You will have about 12)
  15. Don’t re-press more than once because dough will begin to get tough
  16. Arrange biscuits on apples about 1/2 inch apart and brush tops with remaining tablespoon cream
  17. Sprinkle with Turbinado sugar
  18. Bake at 375° for about 35 minutes until biscuits are puffed and golden, about 18-20 minutes

OH, ONE MORE THING . . .

  • The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’ It originated in the U.S. sometime in the early to mid 19th century.
  • For best results, use a well-seasoned 10-inch cast-iron skillet; and a 2 1/4-inch round cookie cutter
  • Accompaniment: heavy cream or ice cream

VARIATIONS

  • Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we’ve upped the ante by adding raisins.
  • Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert.
  • Cooks’ notes: Cobbler is best when freshly made but can be baked 3 hours ahead and reheated in a 350°F oven.
  • Add egg, sugar, and flour mixed together into your blueberries to create kind of a custard
  • ALTERNATE CRUST: Create a thick batter using the drop biscuit recipe from the Bisquick box, but add an extra 2 TBL of sugar to the box recipe.  Drizzle over top in place of circle toppings.  Then jump to Step 17.

 

 

Cooking Beans from Scratch

Americas Test Kitchen did some extensive testing and determined that there is just no competing with the commercial canned beans that are available today. We trust them, so that is what we do, but it is still an adventure to cook your own beans from these little hard globes.

Prepared Beans – Dry Bean Processing

Ingredients

    • 1 CU dry beans (not lentils – see list at bottom of this page)
    • 4 C chicken or beef broth or stock
    • 1/2 white onion
    • 1 chili chipotle jalapeño – seeds removed
    • 4 cloves garlic (roughly chopped)
    • One sprig (about 6 leaves) of Episote
    • 3 tbsp sugar
    • 1 tbsp salt – DO NOT ADD UNTIL THE END

Instructions

    1. Before starting, examine beans for (and remove) damaged beans and foreign material, such as stones or grit.
    2. Clean beans in pot of water, changing water three times, removing “the floaters”
    3. Soak beans overnight in cold water
      ===============   NEXT DAY:  
    4. Put beans into a large sauce pan and add broth.  Make sure beans are completely covered by more than an inch of liquid.
    5. Add half a roughly chopped white onion
    6. Add garlic, episote and chipotle chile – plus a few teaspoons of the adobo sauce
    7. Bring up to a near boil, then reduce to a slow simmer.  Be sure to cook slowly. Cooking too quickly can break the skins.
    8. Cook 90 minutes if you plan to eat the beans whole as a side.  Season with salt if you plan to eat them whole.  If not, wait.
    9. Cook another half hour if you plan to make refried beans.

REFRIED BEANS

    1. After cooking for the extra half hour, put into holding bowl.
    2. Add another half white onion to the pan, and add 1 TBL lard
      • Sautee onion over medium heat until slightly browned
    3. Finely mince another clove of garlic and add to the pan
    4. Use slotted spoon to take out your beans and add to the pan
    5. Once heated through, roughly mash with a potato masher
    6. Add a little juice if it is too dry
    7. Add 1/2 tsp salt at the very end.
    8. Sprinkle with Cotijo cheese

Notes

Types of beans include:
Pinto beans
Navy beans
Kidney beans
Red beans
Great Northern beans
Black beans

Acceptable, but not usual include:
Garbanzo beans

Do not use this recipe for:
Lentils

 

Pounded Chicken Breast Fillets

More properly called Chicken Paillard

Ingredients

4 boneless, skinless chicken breast fillets
½ tsp salt
½ tsp freshly ground black pepper
2 tbl minced Italian parsley
1 tbl + 2 tsp olive oil

Instructions

1. Place the chicken fillets between sheets of wax paper or plastic wrap and pound lightly with a mallet until even in thickness.
2. Remove the wax paper or plastic wrap and sprinkle the fillets with salt, pepper and parsley. Lightly tap the spices into the fillets with the mallet.
3. Drizzle the fillets with 1 tbl of the olive oil. Heat the remaining 2 tsp of olive oil in a grill pan over med-hi heat.
4. Add the chicken and cook until no longer pink, turning once. Serves 4.

 

Chicken Breast Brine

Because chicken breast is lean, it gets dry when it is cooked properly.  The problem is that it can be unsafe if you don’t cook it properly.  If you BRINE it prior to cooking, it infuses the meat with more moisture and will stay moister while it finishes cooking.

INGREDIENTS

  • 1 C kosher salt
  • 3/4 C brown sugar
  • 3/4 C apple cider vinegar
  • 1/2 gallon HOT water
  • 2 bay leaves
  • 3 large sprigs of rosemary
  • 3 large sprigs of thyme
  • 2 cloves of crushed garlic
  • OPTIONAL:  1 tsp red chili flakes

STEP BY STEP

  1. Mix all ingredients
  2. Let cool to room temperature
  3. Place chicken in zip-lock bag (if possible)
  4. Place bag in a bowl, and the bowl into the fridge for an hour soak
  5. Agitate about every 15 minutes
  6. After an hour soak, prepare the breasts as you normally would

NOTES

  • Amounts listed are for a four chicken breasts, but just use what you need and store the rest in the refrigerator for up to a month.
    DO NOT reuse brining liquid after it has been used

Potato – microwave

Ingredients

1 whole red or russett potato
butter

Instructions

1. Set potato on counter and find its most stable position.
2. Cut a thin slit along the top almost the entire length
3. Slather butter into slit
4. Wrap in moist cloth
5. Microwave 3 (red) through 4 (russett) minutes
6. Wrap in foil (shiny side in)
7. Unwrap and serve when the rest of the meal is ready.

Swiss Enchiladas

from Recipe du Jour

Cooking spray
1 1/2 cups chopped onion
2 cups chopped roasted skinless, boneless chicken breast (about 2
breasts)
2 garlic cloves, minced
2 (4.5-ounce) cans diced green chiles, undrained
1 (14.5-ounce) can petite diced tomatoes, undrained
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 (8-inch) fat-free flour tortillas
2 cups (8 ounces) shredded Swiss cheese, divided

Preheat oven to 350F.

Heat a large nonstick skillet over medium-high heat. Coat pan with
cooking spray. Add onion; cook 5 minutes or until tender, stirring
occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce
heat, and simmer 7 minutes or until liquid evaporates. Set aside.

Combine milk and flour in a small saucepan over medium-high heat; cook 5
minutes or until mixture thickens, stirring constantly with a whisk.
Stir in salt.

Warm tortillas according to package directions. Spoon about 1/2 cup
chicken mixture and about 2 1/2 tablespoons cheese down center of each
tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x
9-inch baking dish coated with cooking spray. Pour milk mixture over
tortillas, and top evenly with remaining 1 cup cheese. Bake at 350F for
25 minutes or until cheese is bubbly. Remove from oven.

Preheat broiler.

Broil casserole for 3 minutes or until cheese begins to brown. Makes
about 6 servings.

Nutritional Information
Amount per serving
Calories: 419
Calories from fat: 28%
Fat: 13.2g
Saturated fat: 7.9g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 0.8g
Protein: 33.2g
Carbohydrate: 41.8g
Fiber: 4.3g
Cholesterol: 79mg
Iron: 2.1mg
Sodium: 726mg
Calcium: 474mg

Basic Caramel Sauce

By Amy Wisniewski

Some recipes make caramel seem intimidating by using thermometers and special water tests for doneness, but it really is just a matter of using your eyes to judge. When the sugar and water turn a, well, caramel color, you know it’s ready! Drizzle the caramel over ice cream, poached pears, apple strudel, or pie.

TIME/SERVINGS
Total Time: 25 mins
Makes: 1 cup

INGREDIENTS
1 cup granulated sugar
1/4 cup water
1/4 teaspoon fine salt
1/3 cup heavy cream
1 teaspoon vanilla extract

INSTRUCTIONS

  1. Combine the sugar, water, and salt in a medium saucepan and bring to a boil over medium heat, stirring often until the sugar has completely dissolved.
  2. Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color, about 10 to 15 minutes.
  3. Remove from the heat, carefully pour in the cream and vanilla (the mixture will bubble up and steam), and stir until evenly combined.
  4. Serve warm, or cool and refrigerate in a container with a tight fitting lid for up to 5 days.
  5. Reheat in a water bath or in the microwave.

Cabbage Lasagna

Cooking Time: 40 min
What You’ll Need:

1 cabbage, remove about 12 leaves, trying to keep them intact
1/2 onion, thinly sliced
1/2 green bell pepper, thinly sliced into rings
1 teaspoon sugar
1 tablespoon butter
1 (16 ounce) can whole tomatoes, drained, broken up
salt and pepper to taste
1/2 cup (2 ounces) shredded Cheddar cheese

  1. Start large pot of water boiling, salt generously
  2. Blanche the leaves (plunge into water for 30 seconds, then cool in ice water)
  3. Dry on a cloth towel
  4. Meanwhile, in a medium-sized saucepan over medium heat, cook onion, green pepper, and sugar in butter until vegetables are tender, stirring constantly.
  5. Stir in tomatoes, salt, and black pepper.
  6. Spread several layers of leaves, with the mixture and cheese into greased 9- x 13-inch baking pan.
  7. Put a final layer of cheese on the top.
  8. Bake 20 to 30 minutes or until heated through.

Tips: Cast Iron Skillets

This page was created for my brother Steve.

Please also review my post: Care of your Non-Stick Skillets

Starting to Rust?

Steve,

You said that your cast iron was starting to rust.  Also, food probably sticks to it when you use it.

Seasoning Your Cast Iron

  1. You will want to do this with a new cast iron pan as well.
  2. Wash it in warm, soapy water and scrub all rust off of it using steel wool or other abrasive surface.  Towel dry immediately.
  3. Put into your oven and turn heat to 350º.
  4. Using peanut oil, canola oil or corn oil pour oil and smear it in with a paper towel, rubbing it into the iron.  Both sides, including handles, etc!  Be careful not to burn yourself.
  5. After it has been coated with oil turn off the oven, put in upside down on a baking sheet, and let rest for 1 hour
  6. Let it cool completely, then wipe excess oil off it.  Reseasoning your pan only has to be done once unless it burns or you use soap on it.  Also, don’t cook acidic things like tomato sauce

Cooking with Your Cast Iron

  • If it has been weeks (or more) since using your cast iron, rinse it before starting to heat the pan.
  • Always rub a bit of Canola oil on your pan when it begins to heat up
  • Spread the oil over the surface
  • Use medium to medium-high heat
  • Always let it preheat completely before cooking in it.
  • NEVER cook over 500º
  • Always use potholders or mitts.  The handle will be hot.
  • Never use in a microwave
  • Never allow liquids to completely boil away.
  • If cooking on a ceramic or halogen cooking surface always lift the pan, do not slide it.  Sliding it will damage your cooking surface.

THE PENNY TRICK – If you are boiling water, put a penny in the bottom of your pan.  If it boils dry (which will ruin your pan) the penny will start to rattle because of the boiling water beneath the penny.  The rattling will tell you your pan is nearly empty (usually) before your pot is destroyed.

Cleaning Your Cast Iron

  • Never put water onto the cooking surface until it is UNDER 250º in temperature
  • Let the hot water tap get as HOT as possible.
  • If you want, boil water on the stove.
  • Pour the hot water over the cooking surface.
  • Scrape with a metal spatula if necessary.
  • NEVER use soap on it, that will remove the coating.
    If you DO use soap on it, you must season it again from the beginning.
  • Dry immediately and completely with a towel before putting it away.
  • If I’ve used the oven, I put it into the warm oven to help it thoroughly dry.
  • Never use bleach
  • Never use oven cleaner
  • Never clean in a dish washing machine
  • Never use a Brillo pad without seasoning it afterward.
  • Do not store your pan with the lid on, as it inhibits air flow, or if you do keep the lid on it, place a towel in between the pan and the lid.

Why you Never Want to use Soap

  • The oil eventually creates almost a Teflon surface on the skillet.
  • It was the hot oil time after time after time that gave scientists the idea for Teflon, but cast iron is better because there are no chemicals.
  • If you use soap, it cuts the oil and your pan starts to rust again.
  • If you ever HAVE to wash it in soap, repeat the entire seasoning process again.

 

Applesauce

–
Grandma’s Applesauce

By Cynthia Cielle

This is a really healthy and rustic applesauce.

  • 4 apples – cut into about 16 pieces each
  • Cover with water
  • Bring up to a simmer and let cook 15-30 minutes until soft
  • Squish using a potato masher
  • Top with Grandpa’s CinnaSugar®

–
Basic Applesauce

A far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this applesauce is tart with a hint of sweetness. Try it on latkes, with some braised pork, or on its own.

Ingredients

  • 1 C apple cider or apple juice
  • 1 C water
  • 1 whole cinnamon stick
  • 1/4 cup granulated sugar or brown sugar
  • 1/4 tsp fine salt
  • 3 pounds crisp apples (about 6 large), such as Fuji, Winesap, Gala, or Granny Smith
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 tsp vanilla at the very end

Step by Step

  1. Add the apple cider, juice, water, and the cinnamon stick. Bring to a gentle boil over medium heat in a large, heavy-bottomed saucepan.
  2. Peel, core, and coarsely chop the apples into 1/2-inch pieces. Add the apple to the hot liquid
  3. Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.
  4. When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from the heat.
  5. Remove the cinnamon stick and discard. Let mixture cool for a few minutes, then add the vanilla, sugar, a large pinch of salt, and the lemon juice.
  6. Let the apples cool to room temperature.
  7. For smooth applesauce, using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth purée.  Alternately, blend in a food processor to desired consistency.
  8. For chunky sauce, beat the apples with a potato masher or wooden spoon until the desired consistency is reached.

Grandpa’s note:  If you are canning the applesauce, skip step 6 and proceed VERY CAREFULLY.  A Food Processor will work, but steam is explosive: make sure the body of the processor is well vented.  Can in hot water bath about 15 minutes using standard canning guidelines.

–
Jim Morgan’s Applesauce

2015-10-19 15.47.50
Yes, this recipe is originally from Alton Brown, but this Facebook post of Alton’s recipe was made with Jim’s very own apples. Pretty good recipe too.

–
Calvados Applesauce

1 lb Gala apples
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados

Instructions
1. Peel and core apples, then cut into 1-inch pieces.
2. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
3. Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes.
4. Add Calvados and simmer, stirring occasionally, 1 minute.
5. Mash apples with a potato masher or a fork to a coarse sauce, then cool.

Cook’s note: Applesauce can be made 3 days ahead and chilled, covered.

Makes about 1 1/4 cups
* Active time:10 min
* Start to finish:1 hr (includes cooling)

Chicken with Sour Cream

http://www.youtube.com/watch?v=vQE-MAOAzvU

Actually, I usually don’t POST from Chuckwagon Cowboy, but I DO watch most of his clips.  Usually very simple, and tasty-sounding.  As he puts it, his recipes are YEE HA GOOD.

Anyway, this recipe in particular has several tips and techniques that are very useful.  While I can’t vouch for the entire recipe watch these things in particular:

  1. Putting the crispy coating on his chicken
  2. What he USES for his crispy coating
  3. Making a roux – The sour cream is a little over the top, but you could also use condensed milk

Anyway, enjoy… Yee ha!

 

Margaret Stewart’s Refrigerator Oatmeal

1/4 CU Oatmeal – Not quick or instant, but the good stuff
1/3 CU Milk  (Whole, 2% or 1%, but not skim)
1/4 CU Greek Yogurt (If regular yogurt, decrease amount of milk used)

Seasonal Fruit
Seasoning – vanilla, almond, honey, cinnamon, etc

  1. Mix all together in glass container with lid
  2. Refrigerate overnight
  3. Good for breakfast in the morning

Here is a link which you may find interesting

Florentine Scramble

3 eggs
a mess o’ spinach
1 TBL Parmesan cheese
1/4 CU Cheddar cheese (shredded)
1 tsp Cream of Tartar

  1. Steam spinach
  2. Coarsely chop and drain/squeeze/remove liquid
  3. Separate eggs
  4. Beat egg whites until bubbles are small, but before peaks are formed
  5. Add Cream of Tartar to stabilize – beat
  6. Add yolks back in – beat
  7. Cook eggs (scramble) in non-stick pan or skillet with high sides
  8. Cook just until the eggs are well formed and the “liquid is gone”
  9. Remove from heat
  10. Add steamed spinach and stir to incorporate
  11. Add cheeses and stir to mix
  12. Serve hot with English Muffins or Tortillas

Roast Winer Squash

This is good for pumpkin, acorn and butternut squashes.

Squash
6 shallots
3 red peppers
maple syrup
balsamic vinegar
EVOO

  • Preheat oven to 350 degrees
  • Remove skin from squash
  • Cut peppers into bite-sized segments
  • Toss in syrup, vinegar and EVOO until coated
  • Roast 30-40 minutes, or until carmelized
  • Season with salt and pepper
  • Serve warm

Roasted Tomato and Vegetable Soup

Ingredients

2 TBS olive oil
1¼ CU diced onion
16 oz fire roasted diced tomatoes, (undrained)
2 celery ribs (sliced)
¾ CU finely diced carrots
2 garlic cloves pressed or ground
6 CU low-salt chicken broth
2 CU peeled, diced butternut squash
16 oz cannelloni beans (drained)
1 zucchini, seeded & diced
1 CU broccoli florets
1 CU cauliflower florets
1 TBS chopped fresh oregano
1/8 tsp freshly ground pepper
Freshly grated Parmesan cheese

Instructions

1. In large sauce pan saute onions, celery, carrots and garlic in oil
2. Add broth, squash, tomatoes, bring to boil and cook 10 minutes
3. Reduce to simmer, covered for 20 minutes
4. Add beans, zucchini, broccoli, cauliflower, oregano, pepper
5. Cook for 5 minutes for and pour into serving bowls
6. Garnish with cheese, and sprinkle oregano over top for appearance

 

Roast Veggie Soup

Ingredients

3 beefsteak tomatoes (half and bake (facedown)
1 carrot (cut)
2 cloves garlic
½ leek (cut, rinsed and blot)
1 tbl olive oil
14 oz veggie stock

Instructions

1. Over tomatoes, carrots garlic and leek, mix together olive oil with salt and pepper to coat.
2. Cook 1 hour @ 425°. Remove tomato skin.
3. Add 14 oz veggie stock into pot and ½ cu water.
4. Put everything into pot and bring to boil, reduce heat and simmer 10 min. Cool and puree. Little chunky is okay. Ladle into bowls.

Top w/ cheese, basil, sour cream, etc.

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